In my cranky state, and having just had a scoutmaster give me a couple dozen real eggs, I came up with an idea, and here it is (whittled down to normal porportions, rather than the 50-person dessert I made at camp):
LORALEE'S BANANA CREAM GOODNESS
one small pie tin (about 8 inches)
CRUST:
Lorna Doone cookies (I have no idea how many you'll need—enough to crush and line a small pie tin)
2 Tbsp. sugar
3 Tbsp. melted butter
3/4 cup sugar
3-4 Tbsp. cornstarch
2 cups milk
3 egg yolks
2 Tbsp. butter
1/2 tsp. vanilla
1/4 tsp. rum extract
sliced bananas (I have no idea how many—I'd guess two or three would do for one pie)
whipped cream
CRUST:
1. Crush the Lorna Doone cookies and put them in the pie tin.
2. Add the 2 Tbsp. sugar and 3 Tbsp. melted butter to the crushed cookies and mix them together.
3. Press the cookie mixture onto the bottom of the pan and up the sides.
4. Bake it at 350 for about 10 minutes.
5. Remove from oven and let it cool.
FILLING:
1. Mix the sugar and cornstarch together in a medium saucepan.
2. Add the milk and egg yolks; whisk to blend.
3. Cook over medium heat, whisking until thick and bubbly. Cook another two minutes or so.
4. Remove from heat and blend in the butter, vanilla, and rum extracts.
5. Place plastic wrap (actually, I use a grocery bag) directly on top of the pudding and let cool to room temperature.
6. Spread half of the pudding over the crust in the pie tin.
7. Top with the bananas.
8. Spread remaining pudding over the bananas.
9. Place plastic directly on top of the pie and refrigerate until ready to serve—at least an hour.
10. Top with whipped cream and eat it up! Yum!
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